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30 Minute Glow Green Pesto Pasta
INGREDIENTS
2 TB olive oil
1 medium zucchini, cut into 1/2 moon slices
3 cups broccoli florets from 1 small bunch
Fine sea salt and black pepper
14 ounces (5 cups) dry rotini pasta
Double batch Pretty Parsley-Cilantro Pepita Pesto
6 to 7 teaspoons fresh lemon juice or to taste
Optional toppings: hemp hearts, parmesean, lemon zest
DIRECTIONS
1. Pre-heat oven to 425F. Toss zucchini and broccoli with 1TB olive oil, salt and roast for 15 - 20 minutes until slightly charred on a parchment lined baking sheet.
2. Bring a large pot of water to boil and cook pasta according to the package directions.
3. Meanwhile, prepare a double batch of the Pretty Parsley-Cilantro Pepita Pesto.
4. Add the cooked veggies, pesto to the pot with the drained pasta. Stir well and add the lemon juice and salt and pepper to taste.
Store leftovers in an airtight container in the fridge and serve chilled or a room temperature, adding lemon juice and a sprinkle of salt. Reheating will cause the flavours to diminish.
Double Batch Pretty Parsley-Cilantro Pepita Pesto
INGREDIENTS
2 large garlic cloves (12g)
1 cup (150g) roasted salted pepitas or raw cashews
1 1/2 cups (30g) parsely leaves
1 1/2 cups (30g) cilantro leaves
1/2 cup olive oil
1/4 cup water
1/4 cup lemon juice
2 TB nutritional yeast
fine sea salt to taste (may not need when using salted pepitas)
DIRECTIONS
1. In a food processor, process the garlic until minced.
2. Add the pepitas and process into fine crumbs.
3. Add the parsley, cilantro, oil, water, lemon juice, nutritional yeast and salt and process until super smooth, stopping the scrape the bowl down if necessary.
Taste and adjust the seasonings with more salt, lemon juice, nutritional yeast or oil if desired.
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